Title: Bread Stuffing (For Poultry)
Categories: Penn Stuffing
Yield: 1 Servings
| 1 | qt | Bread |
| 1 | ts | Salt |
| 1/4 | ts | Poultry seasoning |
| 1/2 | ts | Onion, minced |
| 1 | | Egg, slightly beaten |
| | | Water |
| 1/8 | ts | Pepper |
| 1 | ts | Parsley, chopped |
| 2 | tb | Butter, melted |
| | | Giblets |
Soak the bread in cold water and squeeze dry. Add seasoning ingredients and
melted butter and mix thoroughly. Add egg and the heart, liver and gizzard
of the fowl which have been partially cooked and chopped fine. Use for
stuffing fowl. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.